Beef mince Mexican

Chilli con carne meatballs with tortilla chips

Name: Chilli con carne meatballs with tortilla chips recipe
Yield: 4
Cuisine: /mexican
Ingredients: 500g beef mince; 1 onion, grated, excess liquid squeezed out; 1 egg, lightly beaten; 1 cup (70g) stale sourdough breadcrumbs; ½ bunch coriander, roots and stems finely chopped, leaves roughly chopped; 1 tbs each smoked paprika, ground cumin and ground coriander; ¼ cup (60ml) extra virgin olive oil, plus extra, to brush; 3 cups mixed chopped vegetables (we used onion, celery, capsicum, corn, carrot and sweet potato); 2 tbs chipotle chillies in adobe sauce; 2 garlic cloves, crushed; 330ml bottle of beer; 400g can chopped tomatoes; 400g can beans, drained and rinsed (we used black beans or kidney beans); 1½ cups grated cheese (we used mozzarella and Gruyere); Sour cream, to serve; 6 tortillas, cut into wedges; 1 tsp smoked paprika

Rate now

Chilli con carne meatballs with smoky veg and beans

Jump to recipe

by Lucy Busuttil

delicious. on Sunday Food Editor

Jul 08, 2021

Reinvent taco night with these meatballs and tortilla chips.

500g beef mince
1 onion, grated, excess liquid squeezed out
1 egg, lightly beaten
1 cup (70g) stale sourdough breadcrumbs
½ bunch coriander, roots and stems finely chopped, leaves roughly chopped
1 tbs each smoked paprika, ground cumin and ground coriander
¼ cup (60ml) extra virgin olive oil, plus extra, to brush
3 cups mixed chopped vegetables (we used onion, celery, capsicum, corn, carrot and sweet potato)
2 tbs chipotle chillies in adobe sauce
2 garlic cloves, crushed
330ml bottle of beer
400g can chopped tomatoes
400g can beans, drained and rinsed (we used black beans or kidney beans)
1½ cups grated cheese (we used mozzarella and Gruyere)
Sour cream, to serve

Baked tortilla chips

6 tortillas, cut into wedges
1 tsp smoked paprika

Method

1.

Combine mince, onion, egg, breadcrumbs, coriander roots and stems and half the spices in a bowl and season. Using slightly wet hands, roll heaped 2 tbs measures of the mixture into balls and chill for 20 minutes to firm.
2.

Heat half the oil in a large non-stick frypan over high heat. Cook meatballs, in batches, for 2-4 minutes until browned.
3.

Heat remaining 30ml oil in a large heavy-based saucepan over high heat, add vegetables and cook, stirring regularly, for 10-12 minutes, until softened. Add chipotle, garlic and remaining spices, and cook for a further 1-2 minutes, until fragrant. Increase heat to high, add beer and reduce by half. Add meatballs, tomatoes, beans and water from filling the tomato can three-quarters full. Bring to the boil, then reduce to a simmer. Cook, stirring occasionally, for 30 minutes, or until sauce is thick and rich and meatballs are tender. Season to taste.
4.

For the baked tortilla chips, preheat oven to 180°C/160°C fan-forced. Place tortillas in a single layer on a baking tray, lightly brush with extra oil and sprinkle with paprika. Bake for 8 minutes, turn and cook for a further 4 minutes or until crisp and golden. Set aside.
5.

Change oven setting to grill. Divide meatball mixture among 4 ovenproof dishes and sprinkle with cheese. Grill for 10 minutes, or until cheese is melted and golden.
6.

Serve with tortilla chips and sour cream alongside.